The Best Side Dishes To Serve With Turkey Gravy

Mashed Potatoes

Ingredients for Mashed Potatoes:

– 2 pounds russet potatoes, peeled and cubed
– 1 cup milk, warmed
– 1/2 cup butter, melted
– 1/4 cup sour cream
– 1/4 cup chopped recent parsley
– Salt and black pepper, to taste

Mashed Potatoes

Ingredients:

– 5 kilos russet potatoes, peeled and cubed

– 1 cup complete milk, warm

– half cup butter, melted

– 1/4 cup bitter cream

– 1/4 cup chopped contemporary chives

– Salt and pepper to taste

Instructions:

1. Place the potatoes in a large pot of chilly water and bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.

2. Drain the potatoes and return them to the pot. Mash the potatoes till easy. Alternatively, you can use a potato ricer gravy for turkey without dripping a smoother texture.

3. Gradually whisk within the warm milk, melted butter, bitter cream, and chives till the potatoes are easy and creamy. Season with salt and pepper to style.

4. Serve immediately or keep heat in a slow cooker till able to serve.

Tips:

– For a richer taste, use heavy cream as a substitute of complete milk.

– Add a splash of white wine or lemon juice to brighten the flavor.

– Top with shredded cheddar cheese, crumbled bacon, or chopped parsley earlier than serving.

Roasted Vegetables

1 cup brussels sprouts, trimmed and halved

1 cup butternut squash, peeled and cubed

1 cup carrots, peeled and sliced into 1-inch pieces

1 cup celery, sliced into 1-inch pieces

1 cup parsnips, peeled and cubed

1 cup red onion, reduce into 1-inch pieces

1/4 cup olive oil

1 teaspoon dried thyme

half teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped contemporary parsley

Preheat oven to 425 levels F (220 levels C). Toss vegetables with olive oil, salt and pepper. Spread vegetables in a single layer on a baking sheet.

Roast greens for 20-25 minutes, or until tender and browned. Serve immediately.

Green Bean Casserole

4 (14.5 ounce) cans cut green beans, drained

3/4 cup chopped onion

1/4 cup chopped pimentos

1/4 cup chopped almonds

1/2 cup milk

half cup sour cream

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup crispy fried onions

Green Bean Casserole

Ingredients:

• 1 can (14.5 ounces) green beans, drained
• 1 can (10.75 ounces) cream of mushroom soup
• 1 can (10 ounces) cream of celery soup
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped onion
• 1/2 cup sliced almonds
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a large bowl, mix green beans, mushroom soup, celery soup, milk, salt, and pepper.
3. Spread mixture into a greased 9×13-inch baking dish.
4. In a small bowl, combine onion, almonds, and Parmesan cheese.
5. Sprinkle topping over casserole.
6. Bake for 25-30 minutes, or until heated via and bubbly.

Cornbread Stuffing

Cornbread Stuffing

Ingredients:

• 6 cups crumbled cornbread
• 1 onion, chopped
• 1 celery stalk, chopped
• 1/2 cup chopped green bell pepper
• 1/4 cup butter
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1 egg, beaten

Ingredients:

– 2 cups dried cornbread crumbs

– 1 cup chopped onion

– 1 cup chopped celery

– half of cup chopped bell pepper

– 1/4 cup melted butter

– 1 teaspoon dried sage

– 1 teaspoon dried thyme

– half of teaspoon salt

– 1/4 teaspoon black pepper

– 1 cup chicken broth

– 1 egg, beaten

Instructions:

1. Preheat oven to 350 levels F (175 levels C).

2. In a large bowl, mix the cornbread crumbs, onion, celery, bell pepper, butter, sage, thyme, salt, and black pepper.

3. Stir within the chicken broth and egg.

4. Pour the stuffing into a greased 9×13-inch baking dish.

5. Bake for half-hour, or until the stuffing is golden brown and cooked by way of.

Cranberry Sauce

Cranberry Sauce

Ingredients:

1 bag (12 ounces) contemporary or frozen cranberries

1 cup granulated sugar

half cup water

1/4 cup orange juice

1/4 teaspoon floor cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Ingredients:

– three cups cranberries, recent or frozen

– 1 cup sugar

– 1 cup water

– half of cup orange juice

– 1/4 teaspoon floor cinnamon

– 1/4 teaspoon floor nutmeg

Instructions:

1. In a big saucepan, mix the cranberries, sugar, water, orange juice, cinnamon, and nutmeg. Bring to a boil over medium warmth.

2. Reduce warmth to low and simmer for 10 minutes, or till the cranberries have softened and burst open.

3. Remove the saucepan from the heat and let cool slightly.

4. Transfer the cranberry sauce to a blender or meals processor and puree until smooth. Serve immediately or refrigerate for later.